Two partners with an impressive international pedigree have opened this ambitious restaurant on Île Saint-Louis: chef Marcin Król, who has worked at Noma, Oaxen Krog, Borago and Le Chateaubriand, and sommelier Quentin Loisel, previously at Jules Verne, who has curated a remarkable wine list. The concept: a surprise menu that changes daily, composed according to the day's fresh produce. This spontaneity makes for pure, unadulterated flavours. The chef's take on market-driven cuisine is less about technical prowess than the effortless harmony of the pairings; creative without going overboard, the dishes are characterised by finely tuned seasoning and a command of wood-fired cooking, both in the oven and over a robatayaki-style barbecue. Redesigned by a fashionable design studio, the decor is a blend of historical heritage and contemporary elements: 18C wooden shelf fronts, neon lighting, a gradient mosaic and sleek oak furniture.